Cranberry Raisin Bread

Chef’s Note

“Cranberry Raisin Bread is a perfect, simple, delicious, satisfying sweet yeast bread.”






2 Loaves




  • 2 14 ouncesactive dry yeast
  • 12 cupunbleached cane sugar
  • 14 cup melted butter
  • 13 cupmilk
  • 1 14 cupswarm water
  • 4 cupsall-purpose flour
  • 34 cupdried cranberries
  • 34 cupgolden raisin
  • Directions

  • Mix yeast with warm, not hot, water.Let stand 10 minutes.
  • In a large mixing bowl, beat together the cane sugar, melted butter and milk until well blended, about 2 to 3 minutes.Beat in yeast mixture.Stir in the cranberries and raisins.
  • Beat in half the flour and knead in the other half by hand on a lightly floured surface until smooth and elastic, about 5 to 6 minutes.
  • Form dough into a ball and place in a large greased bowl, turning once to coat.
  • Cover with a clean towel and let rise in a warm place until doubled, about one hour.
  • Punch down and divide dough in half.Form each half into a loaf and place in two greased 9" x 5" bread pans.
  • Cover with towel and let rise in pans for 30 to 45 minutes.
  • Preheat oven to 350 degrees.
  • Bake 30 to 35 minutes.Loaves are done when nicely browned and sound hollow when tapped.
  • Let cool on rack for 10 minutes.Loosen edges with a sharp knife.
  • Turn out onto rack and let cool completely.
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